A jar of roasted red peppers, a can of artichoke hearts, lots of garlic, jalapeño, sunflower seeds, red wine vinegar, oregano, and thyme. Red peppers, artichoke, and garlic form the base of this sauce that I use on lots of things. Sometimes I’ll roast the red peppers myself, but I keep jars of it on hand for my numerous lazy moments.
Whenever you need a dressing, put some vegetables in a blender.
Ryan Boren 